Liver pate with pine nuts
4 servings
60 minutes
Liver pâté with pine nuts is a true embodiment of Russian culinary tradition, where simple ingredients are transformed into a gourmet treat. This recipe, rooted in home cooking, combines the tenderness of chicken liver with the velvety texture of butter. Carrots and onions add a light sweetness, while garlic and spices enrich the flavor. Pine nuts contribute a refined nutty note and a slight crunchiness, making the pâté even more exquisite. It is served chilled—spread on fresh bread or accompanied by crispy toasts. This dish is perfect for cozy family evenings and festive gatherings, remaining a versatile addition to any table.
1
Clean the vegetables, cut them in half, and boil with chicken liver for about an hour.
- Chicken liver: 500 g
- Carrot: 3 pieces
- Onion: 1 piece
- Garlic: 5 clove
2
Blend the cooked vegetables, liver, and butter.
- Chicken liver: 500 g
- Carrot: 3 pieces
- Onion: 1 piece
- Garlic: 5 clove
- Butter: 200 g
3
Chop the pine nuts finely in a blender.
- Pine nuts: 100 g
4
Mix everything, add salt and spices.
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
5
Chill in the refrigerator.
